Taco Beef Soup

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. dried oregano
• 2 cups beef stock
• 1 can diced tomatoes
• 1 can (7.5 oz.) tomato sauce
• 1 can (4.5 oz.) chopped mild green chilies, drained
• 1 can (19 oz.) pinto or red kidney beans, drained and rinsed
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Directions:

1. In a large nonstick skillet, over medium-high heat, cook ground beef, green onions and garlic, breaking up meat as it cooks, for 5 to 7 minutes, until meat is no longer pink.  Add cumin, chili powder, and oregano.  Cook for 1 minutes.  With a slotted spoon, transfer mixture to slow cooker stoneware.
2. Add stock, tomato sauce, chilies, beans, salt, and pepper to slow cooker.  Stir to combine.
3. Cover and cook on LOW for 6 to 10 hours or on HIGH 3 to 4 hours, until soup is bubbling.